Pumpkin Ice Cream, Just in Time!

Wow!  Fall just flew by with all the election stuff (which was a complete blast!). Thanksgiving is fast approaching, which means the December Sugar Season is coming.  I'm so excited! Our local ice cream shop has been serving up the seasonal flavors and pumpkin is a family favorite.  This safe version is very easy to make and the kids chowed down two batches in no time.  It was such a hit, I think I'll try a frozen pumpkin pie for the kids next week, rather than our usual no-bake pumpkin pie.  Don't forget to order your chocolate advent calendar from Peanut Free Planet, December 1 comes quickly after Thanksgiving!

Dairy-Free Egg-Free Pumpkin Ice Cream

20 big marshmallows
1 pint Silk creamer
1 cup canned pumpkin
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 pinch salt


1.) Place the marshmallows and 1/2 cup creamer in a large bowl and microwave 1 minute. Remove and stir, keep returning to the microwave to heat 30 seconds at a time until the marshmallows are smooth and melted into the creamer.
2.) Add the remaining 1 1/2 cups of creamer, pumpkin, sugar, spices and salt and whisk until smooth.
3.) Place in the refrigerator until cold.
4.) Freeze in your ice cream maker, according to directions and enjoy! I have a Cuisinart ice cream maker with an extra freezer bowl that works really well. It's worth buying one, seeing how expensive dairy and egg-free ice cream can be...and you can make much cooler flavors at home!